Louisiana Dirty Rice
Created by TxGriffLover on October 24, 2011
- Servings: 5
- Prep Time: 15m
- Cook Time: 35m
- Recipe #1234
Ingredients
- 1 1/2 cup water
- 1 1/2 cup long-grain white rice
- Coarse salt & fresh ground black pepper
- 1 tablespoon canola oil
- 1/2 red onion, chopped
- 1/2 poblano chile (or green bell pepper) cored, seeded and chopped
- 1 stalk celery, chopped
- 1 1/2 teaspoons prepared or Homemade Creole Seasoning
- 1 cup chicken livers, coarsely chopped
- 1 cup chicken stock or low-fat, low sodium chicken broth
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 2 green onions, white and green parts, chopped
How to Make
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Step 1: To parboil rice, combine water and rice in a small saucepan and bring to a boil over high heat. Season with salt & pepper. Cover and decrease heat to low. Simmer until the rice is just tender, 10-12 minutes. Cover and keep warm.
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Step 2: Heat oil in large skillet over med-high heat. Add onion, chile, and celery. Sprinkle over Creole seasoning. Cook until vegs start to color, stirring occasionally, 5-7 minutes. Add the chicken livers, cook, stirring frequently and liver turns brown, 6-8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds.
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Step 3: Add reserved rice, chicken stock, and bay leaf. Stir to combine. Decrease heat to med-low and cook, stirring occasionally, until rice is soft and tender, 10-15 minutes. Taste and adjust for seasoning with salt & pepper. Add green onion and serve immediately.